“Eat butter first, and eat it last, and live till a hundred years be past.” Old Dutch proverb
This definitely is not a dish on its own, but so worth having it with almost anything.
I have an amazing opportunity to get some freshly farm made butter once in a while. It doesn’t last as long in the fridge, therefore mixing it with something in small portions allows me to keep it in the freezer for a much longer time.
I started adding all kinds of herbs to butter and using it for bread, sandwiches, salads, fish, meat, grilled vegetables. The best part – depending on available herbs – it almost always comes out super good!
* Red chilli
Leave butter at room temperature until soft. Finely chop the herbs. Carefully remove seeds from chilli and chop it. Et voila! Mix everything well with salt and freshly ground pepper to taste. On a piece of parchment paper form a roll and wrap it up. No need to soften it next time when needing just a bit of the butter – keep a knife under hot running water for a little while and cut off as many slices as needed.